What is the preferred temp to ferment US-05 and S-04? I haven’t used dried yeast in a long time.
I run 05 from the high 50s to the mid 60s.
Just used it for the first time in years myself. I fermented at 68 and got quite a bit of fruity “ale” flavors… more akin to the English Ales I have been brewing. There may even be a tiny hint of clove to it (notice it in one or two burps, but not in the flavor while drinking). I am not sure if that was due to temperature or if there is more than just S-05 strain lurking. (I am using in a new keg system and chose a neutral beer to show any flaws in sanitation or cleaning out the soda residue I may have)
WIth that in mind, if you would like a more subdued ale, I would go colder than 68 for sure. If you want more fruit flavors, do not go above 68!
Good luck
US-05 in the low 60s for me, usually let it raise to the mid 60s. It ferments well in the high 50s, very clean. I personally dislike S-04. It has that English character but tastes one dimensional to me. The only problem with US-05 is the first gen takes forever to drop out. Not flocculative at all.
I also like to ferment S05 in the low to mid sixties and have had great success in the upper sixties as well. I like S04 as it lends better mouthfeel and ferments about the same. S05 ferments out pretty dry…great for west coast ales whereas S04 is good for most English examples.
I also use S05 in my American BW which really works out well in that it is like the Energizer Bunny…it keeps going…and going…and going.
US-05 gets tart at 59 for me…some say peach. Clean but tart.
Thanks all. I have to use up last years hops soon.